Salad of Radicchio, Blood Oranges, Raisins and Pine Nuts

Ingredients

• 1 medium head of radicchio, torn into 2-inch pieces
• 1 large bunch of arugula, cut into 2 to 3-inch pieces
• 1 large bulb fennel, paper-thin slices
• 3 blood oranges (see Note)
• 1/4 cup golden or sultana raisins
• 1 to 2 teaspoons red wine vinegar
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• 1/4 cup pine nuts, toasted